Changes in phenolic compounds of Tavşan Yüreği (Antalya) olive oils during 12 months of storage (ppm).
|3,4-dihydroxy benzoic acid||3.88 ± 0.01a||3.82 ± 0.01a||3.75 ± 0.01b|
|Tyrosol||12.00 ± 0.34c||15.15 ± 0.10b||36.17 ± 0.74a|
|4-hydroxy benzoic acid||8.45 ± 0.05a||7.40 ± 0.33b||4.62 ± 0.04c|
|Syringic acid||0.96 ± 0.06a||0.92 ± 0.01a||0.64 ± 0.01b|
|m-coumaric acid||3.24 ± 0.13a||1.93 ± 0.00b||1.67 ± 0.00c|
|Luteolin||333.67 ± 0.60a||329.87 ± 0.37b||289.08 ± 0.79c|
|Apigenin||6.34 ± 0.25a||5.55 ± 0.20b||3.76 ± 0.02c|
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